Ingredients
For the Salmon:
2 tablespoons soy sauce or coconut aminos
1 tablespoon maple syrup or brown sugar
2 tablespoons olive oil
2 tablespoons lime juice, approximately the juice of one lime
2 cloves garlic, crushed (alternatively, 1 teaspoon of garlic powder)
1/2 teaspoon kosher salt
2 teaspoons Tajin seasoning
1 teaspoon paprika
1 teaspoon chili powder
4 fillets salmon fillets, each weighing between 4 to 6 ounces
For the Mango Salsa:
1 large avocado, pitted and diced
1 large mango, diced
1/2 red bell pepper red bell pepper, diced small
2 tablespoons cilantro, finely chopped
1/2 jalapeño jalapeño, seeded and minced
1/4 cup red onion, finely diced
2 tablespoons fresh lime juice, approximately the juice of one lime
1/2 teaspoon kosher salt, with additional salt to taste
Instructions
Marinade Preparation:
1-In a large bowl, whisk together the: In a large bowl, whisk together the soy sauce, olive oil, maple syrup, lime juice, garlic, and spices. Add the salmon fillets to the bowl, ensuring each is evenly coated with the marinade. Cover the bowl with plastic wrap and refrigerate, allowing the salmon to marinate for at least 20 minutes or overnight, ensuring it does not exceed 24 hours.
Preparation of Mango Salsa:
2-While the salmon is marinating, prepare the: While the salmon is marinating, prepare the salsa. In a medium bowl, combine the diced avocado, mango, red bell pepper, cilantro, jalapeño, and red onion. Drizzle with lime juice and sprinkle with kosher salt. Toss all ingredients to ensure they are evenly coated. Adjust the flavor with additional lime juice and salt according to taste.
Salmon Cooking Options:
3-Preheat the grill to medium-high heat (400-450°F): Preheat the grill to medium-high heat (400-450°F). Clean and oil the grill grates to prevent sticking.
4-Remove the salmon from the marinade, discarding: Remove the salmon from the marinade, discarding any excess marinade to prevent flare-ups. Place the salmon on the grill, skin-side-down, and grill for approximately 7-9 minutes, flipping halfway through the cooking time. Monitor the salmon closely; if grill marks appear too dark before the salmon is fully cooked, revert to skin-side-down to finish cooking.
5-Remove the salmon from the grill once: Remove the salmon from the grill once the internal temperature reaches 135-140°F, allowing it to rest and continue cooking off the heat to achieve a final temperature of 145°F for medium-rare.
6-Preheat the oven to 400°F: Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
7-Arrange the marinated salmon on the baking: Arrange the marinated salmon on the baking sheet and bake for 12-15 minutes, or until the internal temperature of the salmon reaches 135-140°F.
Serving:
8-Serve the salmon immediately after cooking, accompanied: Serve the salmon immediately after cooking, accompanied by the freshly prepared mango salsa. Optionally, this dish can be complemented with coconut rice or another side of choice.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.- Prep Time: 22 min
- Cook Time: 8 min
- Method: Marinade Preparation